Saturday, April 17, 2010

SOURDOUGH BREAD - PAIN AU LEVAIN

Although it might seem as if I have not baked many breads during the last months (it's been quite a while since I posted yeast oriented recipes), I can assure you that I have not stopped making all kinds of loaves lately. As a matter of fact, I never (or very very rarely) buy bread from bakeries or supermarkets. I always bake my own supply of yeasted goodies because I find that homemade breads taste the best...

Most of the time I bake breads and don't have the occasion to take pictures of them (no natural light left or no time to fuss around with my camera). Well, last Sunday, the sun was out and I had plenty of time to spend snapping pictures of my weekly "superstar" loaf!

Once you have prepared your sourdough starter, this bread is relatively easy to make, though it is time-consuming as the process takes about 7 to 8 hours (from the first rise to the baking). It is not the kind of bread you can make in a hurry. Somehow, you have to consider it like a little baby that needs all your attention and a lot of nurturing!This recipe is perfect for all the people who are experimenting for the very first time with a sourdough starter. This bread is made with both a quantity sourdough starter and some yeast (the sourdough being included mainly for flavor). In that way, beginners will feel more comfortable and less stressed at the idea of baking with a sourdough starter. Itis a good introduction to the sourdough process.

I'd say this "Sourdough Bread With Yeast" is halfway between 100% sourdough breads and the common fuss-free yeast-based breads. Even if you are a novice when it comes to baking with a sourdough starter, you might want to try this recipe as the end product is fantastic. You'll particularly enjoy the crispy crust, spongy as well as moist inside and fragrant, yet light sourdoughy taste. Excellent and made to suit you cravings for lipsmacking bread!This post is submitted to Yeastspotting.

1. In a large mixing bowl, dissolve the sugar and yeast in the warm water. Let this sit for 10 minutes or so until bubbly.2. Add the starter and stir. Gradually add 3 cups of flour, stirring until well mixed and smooth.3. Cover the sponge and set it aside in a warm draft-free place for 4 to 5 hours.Method for the "Dough":1. Stir down the sponge. Stir in 1 cup of flour, the salt and oil.2. Gradually add flour until the dough no longer sticks to the sides of the bowl.3. Turn the dough onto a lightly floured board and knead for 3-4 minutes.4. Let the dough rest while you clean out and grease the bowl, then continue kneading another 3-4 minutes or until the dough becomes smooth and elastic.5. Add only enough flour to the board to keep the dough from sticking.6. Place the dough in the greased bowl and let rise until doubled in bulk, 1-2 hours.

Method for the "Shaping & Baking":

1. Knock down the dough and shape it into 2 long Frenc- or Italian-style loaves.2. Place them on a cornmeal-sprinkled baking sheet and let them rise for another 1-1 1/2 hours. 3. Toward the end of the rising period, place a baking pan on the oven bottom (or on the lowest rack) and preheat the oven to 230° C (450° F).4. Just before baking, splash the tops diagonally every couple of inches, about 0.6cm (1/4 inch) deep and brush with cold water (I didn't brush mine).5. Pour 2-3 cups of water into the pan, put the loaves on the rack above the steaming water and bake for about 25 minutes.Serving suggestions:This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...).It is also ideal for preparing bruschette.

Nothing is more wonderful than the smell and taste of homemade bread. I've always wanted to try sourdough as it's one of my absolute favourites. Even if it's long, somehow it's nice to think you're taking time out for something so delicious. Your loaf is stunning. Hope you have a lovely weekend.

Rosa, that sourdough baguette looks AMAZING..the photos really showcasing it's beauty. My first thought was..'I'm going to make a sourdough bageuette or loaf tomorrow'..then I remembered I *sniff* killed my sourdough starter a few months ago..forgot to feed him *pout* Oh well, time to start a new one!

What an absolutely gorgeous looking bread - you're in inspiration. I've been wanting to get back into bread making lately but have not been fully motivated - its hard when you live in a city with good bread, but this wonderful post may have sent me over the edge.

Oh my word!! This is the best looking sourdough bread I've ever seen! My favorite shot is the close up with the three adjectives written across the top right portion of the photo. The slashes are so deep, perfect, and inviting! GREAT JOB!

I've yet to make a sourdough starter, so I promise to make this recipe my first one to try it out on when I do it. Thanks for sharing such lovely photos and a great recipe.